Tofu Hummus With Pita Crisps
|Firm tofu square||3⁄4 Pound, quartered|
|Cooked drained chickpeas||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Tahini||1 Tablespoon (Sesame Paste)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Chopped dill||2 Tablespoon|
|Pita breads||6 Ounce|
|Sweet potato||1 Medium, boiled cooled and peeled|
|Black pepper||To Taste|
|Sesame seeds||1 1⁄2 Teaspoon|
|Broccoli florets||1 1⁄2 Cup (24 tbs), blanched and cooled|
1. Place the tofu in a food processor or blender with the chickpeas, lemon juice, tahini and garlic, and process until smooth. Transfer the mixture to a serving bowl, stir in the dill, cover and refrigerate.
2. Preheat the oven to 350°
3. Split the pita breads and cut each piece into quarters. Spread the pieces on a baking sheet and toast them 10 minutes, or until lightly browned around the edges.
4. Meanwhile, cut the sweet potato into finger-length sticks.
5. To serve, season the hummus with salt, and pepper to taste. Divide it among 6 plates and sprinkle each portion with sesame seeds. Arrange the broccoli florets, sweet potato sticks and pita triangles around the hummus.